2 Sztuka aubergines
120 ml balsamic vinegar
4 Sztuka bell peppers
500 G button mushrooms
2 Sztuka courgettes
4 Palec garlic
2 Szczypta ground pepper
120 ml olive oil
2 Szczypta raw cane sugar
4 Sztuka red onions
4 Oddział rosemary
2 Szczypta sea salt
1 Łyżeczka sea salt
20 ml sunflower oil
11 Oddział thyme
30 ml white balsamic vinegar
Wash the courgette and aubergine and cut lengthways into slices about 0.5 cm thick. Add salt to the vegetable slices and leave to stand for about 30 minutes.
Clean and quarter the mushrooms. Peel and roughly chop the onions.
Składniki
2 Sztuka courgettes, 2 Sztuka aubergines, 1 Szczypta sea salt, 500 G button mushrooms, 4 Sztuka red onions
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Składniki
3 Palec garlic, 3 Oddział rosemary, 8 Oddział thyme, 90 ml olive oil, 120 ml balsamic vinegar, 1 Łyżeczka sea salt, 1 Szczypta ground pepper, 1 Szczypta raw cane sugar
Heat the oil in a pan and swirl it around. Pat the courgette and aubergine dry. Sear the vegetables and transfer to a bowl.
Fry the mushrooms over a medium heat for 5 to 7 minutes until lightly browned and transfer to a separate bowl.
Składniki
20 ml sunflower oil
Mix the marinade and vegetables in a BORA QVac vacuum box until all the pieces are evenly covered.
Remove the vacuum valve from the centre of the lid, attach the marinating ring, connect the BORA QVac and start the marinating function.
Alternatively, leave the vegetables to rest at room temperature for 3 to 4 hours without the BORA QVac.
Wash the peppers and blanch briefly in boiling water.
Rinse the blanched peppers in cold water, peel off the skin, remove the seeds and cut into pieces.
Składniki
4 Sztuka bell peppers
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Składniki
1 Palec garlic, 1 Oddział rosemary, 3 Oddział thyme, 30 ml olive oil, 30 ml white balsamic vinegar, 1 Szczypta sea salt, 1 Szczypta ground pepper, 1 Szczypta raw cane sugar
Mix the marinade and blanched peppers in a BORA QVac vacuum box until all the pieces are evenly covered.
Remove the vacuum valve from the centre of the lid, attach the marinating ring, connect the BORA QVac and start the marinating function.
Alternatively, leave the vegetables to rest at room temperature for 3 to 4 hours without the BORA QVac.
If possible, serve the different antipasti in separate bowls.
263.62
7.38 G
18.68 G
15.69 G
